Best Roast Pork With Gooseberry Sauce Recipes

MUSTARD-AND-HERB-CRUSTED PORK ROAST

Steps:

• Brine the pork: Combine 4 cups water, the salt, sugar, garlic, bay leaves, juniper berries, peppercorns and cloves in a large pot or wide Dutch oven (large enough to hold the pork). Heat over medium heat, stirring, until the salt and sugar dissolve. Add 8 cups ice cubes; stir occasionally until the brine is cooled.
• Make small deep cuts, about 2 inches apart, all over the pork and between the ribs using the tip of a paring knife. Add the pork to the pot and submerge in the brine; add more cold water if needed to completely submerge. Refrigerate overnight.
• Set a rack in a roasting pan and put the pan on the lowest oven rack; preheat to 325 degrees F. Remove the pork from the brine, pat dry and set aside to bring to room temperature. Remove 3 cups brine (along with the spices) to a medium saucepan; bring to a boil. Remove the hot roasting pan from the oven and carefully stand up the pork on the rack with the chine bone down. Add the hot brine to the bottom of the pan. Roast until the fat is mostly rendered, about 40 minutes.
• Meanwhile, make the crust: Pulse the panko, butter, scallion, parsley, thyme and juniper berries in a food processor until the herbs are coarsely chopped and the mixture is combined.
• Remove the pork from the oven and reposition so it is meat-side up; brush the top and sides with the mustard, then sprinkle with the panko mixture, patting to adhere. Return to the oven and roast 50 more minutes.
• Increase the oven temperature to 425 degrees F and continue roasting until the crust is crisp and a thermometer inserted into the center registers 140 degrees F, about 20 more minutes. Remove from the oven, transfer to a cutting board and let rest 20 minutes before carving.

DAD'S BASIC MOIST PORK ROAST

Steps:

• Combine oil, pepper, and salt in a bowl; rub oil mixture over pork and refrigerate while oven preheats.
• Preheat an oven to 475 degrees F (245 degrees C).
• Place a roasting rack in a large roasting pan; arrange pork on the roasting rack.
• Roast in preheated oven until pork with browned, about 30 minutes. Remove pork from oven and reduce oven heat to 325 degrees F (165 degrees C). Allow pork to rest uncovered at room temperature for 30 minutes. An instant-read thermometer inserted into the center should read between 115 degrees F (46 degrees C) and 140 degrees F (60 degrees C).
• Return to oven and continue to cook until pork is slightly pink in the center, 15 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Let the roast stand uncovered at room temperature for 15 to 20 minutes before slicing and serving.

MOIST CRANBERRY PORK ROAST

Steps:

• Cut roast in half and place in a 3-qt. slow cooker; sprinkle with salt and pepper. Combine the remaining ingredients; pour over roast. Cover and cook on low for 4-5 hours or until a thermometer reads 160°. Let stand 10 minutes before slicing.

ROAST PORK WITH GOOSEBERRY SAUCE

Steps:

• Stab meat here and there with a small skewer or knife. Set on a large sheet of parchment or waxed paper. Grind salt, peppercorns, bay leaf, allspice and fennel seeds together in a spice grinder. Pour powder into a dish, and stir in garlic and brown sugar. Rub spice mixture evenly over pork. Enclose in paper, then wrap in foil. Refrigerate 1 to 2 days.
• When ready to cook, preheat oven to 300 degrees.
• In a flameproof casserole large enough to hold meat and bones, heat peanut oil; brown bones on all sides, then set aside and reserve. Meanwhile, discard paper and foil; tie meat to form a neat cylinder. Pat roast dry, and then brown well on all sides. Pour off fat, then return bones to pan with meat. Cover and set in center of oven. Roast until a meat thermometer placed in the center of the roast measures 170 degrees; test at 1 hour. When meat is cooked through, transfer to a cutting board, cover with foil and set aside. Discard bones.
• Skim fat from pan juices, which should measure about 1/2 to 3/4 cup. Add gooseberries and 1 1/2 tablespoons brown sugar to pan. Simmer, mashing berries as they change color and soften to a thick, creamy puree -about 5 to 7 minutes. Add remaining sugar, salt and pepper to taste. Slice meat, and arrange on a bed of watercress. Serve hot sauce alongside.